There are several things I always look forward to when going out-of-town to visit my parents.

A magazine read-a-thon with my mom’s Southern Livings and Better Homes and Gardens (since I decided to go subscription-free a few years ago).

Dad’s breakfasts

Mom’s dinners

Chick-a-Dilly Chicken (now called Southern Classic; a South Arkansas staple)

Spudnuts (also a South Arkansas staple)

The way my dad always hints around for me to bake something “sweet” (as though we haven’t already eaten our weight in home cooking, fried chicken, and Spudnuts)

Umm…if it seems like our visits center around eating, it’s because they do.

On my last visit when Dad hinted around for something sweet, I knew just what I wanted to make. I had seen a pin for Southern Butter Pecan Cake by The Country Cook on Pinterest. (If you have not checked out The Country Cook’s blog, do it today!) Although I have adapted her recipe a bit, I owe her much thanks for the inspiration for this delicious poke cake.

This butter pecan praline poke cake is ridiculously easy. I preheated the oven to 350 degrees.

In a large mixing bowl, I dumped my cake mix and the tub of coconut pecan. Yes, this seems weird. But this ingredient right here totally makes this pecan praline poke cake! I also added the eggs, the oil, and the water.

I mixed the batter until well blended before adding 1/2 cup chopped pecans.

I poured the batter into a greased 9 x 11 inch baking pan.

The cake baked for about 40 minutes, though I began checking it frequently after the 30 minute mark since ovens can vary greatly in temperature and I was using my parents’ oven so I wanted to be cautious. When I pulled it out, the center did not jiggle, a toothpick came out clean, and the sides had pulled away from the edge of the pan a bit.

Next, I used a medium heavy saucepan to prepare the butter pecan sauce. I melted four tablespoons of butter before adding the can of condensed milk. Once they were stirred together, I let the pan simmer on medium heat until the mixture looked consistent and heated.

Next, I added 1/4 cup of pecans and stirred it all together.

Don’t worry. I promise I did go back and clean up the splattered mess I made of my mom’s stove.

Moving quickly, I poked holes in the hot cake. Then, I poured the butter sauce over the cake.

The sauce glazed over the cake, over the sides and down into the little holes. It was a marvelous thing. I reserved just a little to pour over individual slices for an added kick.

Once cooled, it was ready to be served. This butter pecan praline poke cake, in all its rich glory, certainly satisfied my dad’s sweet tooth – or his whole set of sweet teeth, as we like to joke!

In my family, feeding each other is how we show love. Sounds like you guys (yeah, not a native Texas, although one of my 9-year-old twins says "Y'all") are the same way. Sadly, both my girls detest pralines, but maybe I can try my hand at this recipe for the next potluck I attend.

Whitney…No doubt, you could totally scrape the pecans off the top OR just leave part of the top of the cake without them.Chick-A-Dilly Chicken. Oh, man. Let's put it this way – any time we go down to visit, my parents know that Chick-A-Dilly will happen. Several years ago, they stopped even asking us if we wanted Chick-A-Dilly. They now just plan to have it for one of our meals. No discussion necessary. 🙂

Let’s Be Friendly!

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About Amy

Hi! I'm Amy. I'm a journalist-turned-school teacher mama - mediocre at most things but gifted in gabbing about them. In our home, we live life by the 5 Cs: Christ, creativity, color, culture, and celebrations. Oh, and I'm obsessed with mommy-and-me EVERYTHING!
Come gab with me about cooking, style, home, travel, and mom life.